Valentine's Day Cupcakes
Delight in these rich chocolate cupcakes topped with a silky frosting, perfect for celebrating love and togetherness on Valentine's Day.
Ingredients
For the Cupcakes
- 1.33 cups all-purpose flour
- 0.25 teaspoon baking soda
- 2 teaspoons baking powder
- 0.75 cups unsweetened cocoa
- 0.125 teaspoon flaky sea salt
- 3 tablespoons softened butter
- 1.5 cups white sugar
- 2 large eggs
- 0.75 teaspoon vanilla extract
- 1 cups milk
For the Frosting
- 3 cups icing sugar
- 1 cups softened unsalted butter
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream adjust for desired consistency
- 1 teaspoon pink food coloring for decoration
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin pan with colorful paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cocoa, and salt.
- In a separate bowl, cream together the softened butter and sugar until fluffy. Add the eggs one at a time, stirring well after each addition, and then mix in the vanilla.
- Gradually mix in the dry ingredients and milk, alternating and stirring until smooth.
- Pour the batter into the prepared muffin cups, filling each about three-quarters full.
Baking
- Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted comes out clean.
Frosting
- In a stand mixer, blend the icing sugar and butter on low speed until combined, then beat at medium speed for 3 minutes until creamy.
- Add the vanilla, cream, and food coloring, beating until fluffy and smooth.
Serving
- Once the cupcakes are cool, frost them with the prepared icing and serve.
Notes
Store cupcakes at room temperature in a sealed container for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze in an airtight container for up to 3 months.